Chicken Bisque

Prepare 1 pkt. Continental brand Chicken Noodle Soup using only 3&1/2 cups water. Cook 5 mins. Add 4 oz. can crab, 4 oz. can red salmon, 1/2 cup Deb. potato flakes, and chopped chives. Reheat without boiling.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.23.

Oeufs Mimosa

(I think this might be renamed "Wattle Eggs")

2 large eggs

200 g crab meat

mayonnaise

Method: 

Hard boil eggs. When cold, shell and cut into halves.

Remove yolks and keep aside.

Mix crab meat with a little mayonnaise, spoon this into white halves, arrange on a large dish, cover with a thin layer of mayonnaise and sprinkle with chopped yolks.

Source: contributed by Ann Szuster in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Crab a la Newberg

1 - 16ozs can asparagus soup

1 - 8ozs can mushrooms

1 tin crab meat

1 pint milk

1/2 pint cream

3 tlbspns sherry.

Method: Mix together, - heat but do not boil. Serves 6-8 people.

For extra add can of onion soup.

Source: contributed by Mrs. A. Grieve (Jun) 'Patanga' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.2.

Crab Dip

1 tin crab meat drained

2 hard boiled eggs chopped

1/2 cup mayonnaise (condensed milk type)

1 tsp mustard

1 tsp margarine

1 dsp chopped chives

Method: Mix all ingredients together.

Source: contributed by Henley/Grange Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.39

Spinach Dip in Cob Loaf

1 packet frozen spinach (drained very well)

1 cup mayonnaise

2 tubs sour cream

1 packet spring vegetable soup mix

2 spring onions

1 tin crab meat

Method: You must drain the spinach of all juice. Mix all ingredients in mixing bowl.

Place in fridge - Best to make the day before.

Cut the top of the cob loaf as the lid. Pull out the bread inside (keep).

On the day you want to use, pour the dip into the cob.

Place lid on top and serve with the inside bread, carrot and celery sticks.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12. 

Curried Crab Soup

1/2 cup rice

2 onion, chopped

1 tspns finely chopped fresh ginger

4 cups chicken stock

1 large carrot, peeled and grated

salt and pepper to taste

thinly sliced shallots

1 tabspns butter

3 tspns curry powder

1 tabspns flour

1 cup coconut milk or evaporated milk

1 x 170gm can crabmeat or use 1 cup cooked chicken

Method:
Beat butter, onion, garlic and ginger, cook till tender.

Add curry powder stir - cook 1 mins.

Add flour, blend and cook a few minutes.

Add stock and milk gradually, stirring till blended.

Add rice, stir, bring to boil, reduce heat and simmer 30 minutes, drain and flake crabmeat, add to soup season to taste and allow to heat.

Garnish with shallot slices.

Source: contributed by V. M. Smith in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.7.

Tomato and Crab Soup

440g can tomato soup

30g butter

1 onion

1 clove garlic

1/2 cup water

1/2 cup sour cream

200g can crab

1 tabspn chopped chives

1 tabspn dry sherry

Method: Melt butter in pan, add finely chopped onions, crushed garlic, cook until tender. Add undiluted soup, water, cream, drained flaked crab, stir until smooth. Heat soup gently, do no[t] boil.

Add chives and sherry, stir through and serve.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.9.

Crab Bisque

1 can cream of mushroom soup

1 can cream of asparagus soup

1 soup can milk

1 soup can cream

1/2 tsp Worcestershire sauce

1 can crab meat (170g.)

Sherry

butter

Method: Mix all but sherry and butter and allow to stand for at least one hour, then simmer gently to heat. Add 1 tbs butter and a dash of sherry just before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.38 ['Winter Menu']

Hot Crab Dip

1 pack Philly cream cheese

100ml sour cream

garlic

parmesan cheese

1 tin crab meat

horseradish (at least 2 tsp)

chilli

Method: Mix all ingredients together in the bowl used for serving. Place in mod oven for 20 mins. A cob of bread can be used instead of a bowl.

Source: contributed by J. Parker in Burra Kindy Cookbook (Burra, 2002)